We have a flock of about 25 Chickens at the moment guarded by our proud Light Sussex Rooster "Dino". Some of our hens have been rescued from battery farms and are now spending the rest of their lives as Happy Chickens together with our Rhode Island Red and Light Sussex hens. Next we will get a few Silkie cross hens to hatch the coming generations of chickens and ducks.
Other than the ducks these chickens are very tame and will take treats from the hand.
Happy Duckies swimming in the Annalee River. At the moment we have a flock of 15 ducks and 2 drakes and we're looking forward to hatching the next generation soon.
It's fascinating how those ducks that hatched here and were introduced to the river at the age of 4 weeks are so much better swimmers than the older ones, which moved here with us.
Our drakes are both pure bred Khaki Campbell, the ducks are Pekin x Khaki Campbell. They come on all colours from white to black and every shade of brown. And most importantly their eggs are very large and delicious.
As with all our animals we feed them only certified organic grains and greens besides what they naturally forage in and along the river. Safe to say they keep the snail population down.
1 litre whole milk (get raw milk if you can)
2 tablespoons lemon juice
a good pinch of salt
* Heat the milk in a saucepan over a medium heat to a gentle simmer, stirring it occasionally to prevent burning.
* When the milk is steaming and frothy, remove it from the heat and stir in the lemon juice. Let this curdled mixture sit for 10 minutes.
* Line a colander with cheesecloth or a clean, cotton tea towel and place this over a mixing bowl. Pour the curdled mixture into the strainer and gather the edges of the cloth together like a purse and squeeze the curds gently to remove the whey.
* Open the cloth and sprinkle with salt. Mix the salt through with a spoon.
You can mix the fresh curd with some chopped fresh herbs and store it in a bowl in the fridge for a couple of days to use as you wish.
if you would like to have a firmer 'cheese' then lift the cloth with the
curds on to a plate and flatten them into a square. Fold the cloth over
the top of the cheese. Then put another plate on top. Put full tins of
beans or any heavy weight you have to hand on top of this plate to add
more pressure to the cheese.
* Remove the bottom plate and replace it with a draining board so the last of the whey can drain away. After about an hour, the weave of the cloth will be pressed into the cheese and you can use it immediately as it is or put it in the fridge on a plate or board covered with an upturned bowl. It will become less crumbly as it dries out. It will keep for up to a week.
Btw. we feed the whey to the chickens and they LOVE it!